Other Puds

Snowball pudding

225g full cream cheese
85g caster sugar
85g unsalted butter, melted
60g chopped hazelnuts
30g candied peel
60g glace cherries, chopped
60g crystalised ginger, chopped
2 oranges, juice and zest
1 lemon, juice and zest
8 triffle sponges, sliced thin.
half packet gelatine
145ml double or whipping cream

Beat the cream cheese with the sugar and melted butter until smooth and creamy. Stir in the chopped nuts, candied peel, ginger, cherries and rind. Layer a pudding basin with the sponges and the cream cheese mixture. Dilute the orange and lemon juices to 425ml with water. Dissolve the gelatine in 2 tbsp of hot water and stir into the juices. Strain the juices over the pudding ensuring it gets to the bottom of the basin, the put in the fridge to set. When well chilled, dip the basin in hot water and turn out onto a plate. Whisk the cream and cover the pudding with it. Top with holly.

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